The spring brings some of my favorite things asparagus, winter hardy herbs popping into life. I love cooking a whole chicken stuffed, no jammed packed, with fresh thyme, orange, garlic and lemon wedges. I love cooking with the fresh herbs and have no objection to picking out the leaves and stems before using. So I was off to the garden to pick a handful of this and that.  This is the kind of meal you can use over and over in salads, sandwiches and other dishes throughout the week you can even freeze a chicken breast or two for a quick meal later on.

This can actually be made with rosemary or any other herbs you might have ready to pick.

Ingredients

• 6 skinless boneless chicken breast
• A handful of oregano maybe 1/4 cup chopped
• A bunch of sprigs of thyme leaves only
• A handful of celantro about 1/2 cup chopped
• 1-2 cloves of garlic smashed in 1 tsp. kosher salt
• Juice of one lemon
• Juice of one lime
• 1-2 Tbsp. Olive Oil
• Fresh ground pepper

How

In a plastic bag combine all ingredients and cover chicken

Place in refrigerator for at least at an hour turning occasionally

Grill on medium heat for about 6-8 minutes preside until it is about 164-5⁰

Remove from heat loosely cover and let sit for 3-5 minutes before slicing or severing.

We served this with mashed sweet potatoes, broccoli. and apples and cinnamon roasted on the grill in tin foil.

We go about 4 oz. of protein about half a breast each and pile up on the veggies.